Chocolate Cream Cupcakes Recipe

Chocolate Cream Cupcakes Recipe photo by Taste of Home

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My favorite hockey team the Boston Bruins inspired these cupcakes. Add a love note on top using a little white icing. —Alisa Christensen, RSM, California

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Chocolate Cream Cupcakes Recipe

Prep: 30 min. + chilling Bake: 20 min. + cooling

Yield: 20 Servings

30 20 50

Ingredients

1 package yellow cake mix (regular size)
1 package (3.4 ounces) cook-and-serve chocolate pudding mix
GLAZE:
2/3 cup semisweet chocolate chips
2-1/2 tablespoons butter
1-1/4 cups confectioners' sugar
3 tablespoons hot water

Directions

Prepare and bake cake mix according to package directions for cupcakes, using 20 paper-lined muffin cups. Cool completely.
Meanwhile, in a small bowl, prepare pudding mix according to package directions. Press plastic wrap onto surface of pudding; refrigerate until cold.
Cut a small hole in the tip of a pastry bag or in a corner of a food-safe plastic bag; insert a small pastry tip. Transfer pudding to bag. Using a wooden or metal skewer, poke a hole through bottom of cupcake liners. Push tip through hole and pipe filling into cupcakes.
In a microwave, melt chocolate chips and butter; stir until smooth. Whisk in confectioners' sugar and water. Dip tops of cupcakes into glaze. Yield: 20 cupcakes.

Nutritional Facts 1 cupcake equals 239 calories, 11 g fat (3 g saturated fat), 37 mg cholesterol, 210 mg sodium, 35 g carbohydrate, 1 g fiber, 3 g protein.

Originally published as Chocolate Cream Cupcakes in Taste of Home February/March 2013